A classic Keralan Indian dish - Green Bean and Carrot Thoran

The vegetables are cut into small pieces to expedite the cooking, which happens blissfully fast.

Green Bean and Carrot Thoran
Recipe adapted from Asha Gomez, Cardamom Hill, Atlanta, GA
Yield: 4 servings
Cook Time: 10 minutes


2 tablespoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
8 to 10 fresh curry leaves (optional)
1 pound green beans, thinly sliced on the bias
2 carrots, peeled and diced small
½ teaspoon Turmeric
1 teaspoon salt
½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed)
3 garlic cloves
1 serrano chile


1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes.

2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.

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